Excellent gelling properties and improved sliceability

When producing emulsified meat products, firmness, texture and improved yields are key factors. The impressive water binding capacity of our functional proteins can build strong emulsifying systems in the meat matrix. This gives a better texture and bite in end products and, at the same time, improves sliceability because of the elasticity coming from the collagen.

Cooked sausages and cold cuts

Proteins have unique water and fat binding properties and for cooked sausages this is a very important feature.

There are different solutions depending on whether the sausage is to be enjoyed hot or cold. And to achieve the right texture, bite and snappyness, it is essential to get the right combination of proteins.

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Liver sausages and pastes

By applying our functional proteins you can produce delicious meat spreads with an appealing soft texture or liver sausages with a firm texture, excellent sliceability and improved mouthfeel.

The water and fat binding capacity for ScanPro™ products is unique and it is possible to make variations in just the right way, whether it’s for spreads or sausages. It is simply a question of using the right protein and applying the right dosage.

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Canned products

As canned meat products are exposed to intense heat treatment we recommend you use a non-reversible protein such as AProPork™ in combination with our collagen solutions.

The gelling and emulsifying properties of APro™ and ScanPro™ used for canned products improve the texture, collagen delivers the required elasticity to the end product in order to improve the sliceability.

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